main dish, recipe, sponsored, vegetable

Rye Potato tart with Blue Cheese and Radicchio

Β You may argue this is a fall recipe. But I disagree- a light but rich tart is a perfect hot-evening meal, especially when it is served with a fresh green salad. Not to mention a slightly cool glass of wine and an evening breeze to make you forget your troubles.

This tart is perfectly scrumptious. The rye crust is subtle and buttery, offering the perfect base to a flavourful mix of rosemary, blue cheese, crispy radicchio and golden-brown creamer potato slices.

And thanks to The Little Potato Company, I’m got a giveaway for a month’s supply of potatoes- that’s hard to refuse! They are truly delicious- just have a look at a couple of my other recipes using their product:

But really, what I want to hear about is what sort of recipe you will make with your big (little) potato order! Enter the contest below:

a Rafflecopter giveaway

I used three different colours of potatoes in this tart to add more variety in terms of colour. But ultimately, any colour of the creamer varietal will do πŸ™‚


Rye Potato tart with Blue Cheese and Radicchio


crust (makes enough for two tarts)
– 1 and 3/4 cup all-purpose flour
– 1/2 cup rye flour
– 1 tsp salt
– 3/4 cup non-salted butter
– 3-5 tbsp cold water

filling (enough for one tart)
– 1 and 1/2 cups potatoes, finely sliced (I used the Little Potato Company’s terrific trio)
– 1/2 cup radicchio, finely sliced
– 1 tbsp olive oil
– salt and pepper
– 1 tbsp fresh rosemary leaves
– 1/4 cup crumbled blue cheese (or another strong cheese you enjoy)


  1. Pulse all the ingredients for the crust in a food processor, excluding the water. Once it forms a small crumb (like sand), gradually add the water, one tablespoon at a time, mixing as you go. Stop adding the water once it forms a ball shape.
  2. Wrap the dough in plastic wrap and keep in the fridge for a minimum of 30 minutes, or up to two days.
  3. Meanwhile, toss all the filling ingredients together excluding the cheese.
  4. Preheat oven to 375F and remove the dough from the fridge. Take only half of the dough, and press it into an 8-inch tart pan. Reserve the remaining dough for another time (it does freeze well). Add the filling ingredients, and then top with the crumbled blue cheese.
  5. Bake for 40-50 minutes, or until golden brown and cooked through. Serve immediately.

Can be served as a side, or as a light main with a green salad.

Disclaimer: This post was sponsored by The Little Potato Company. Please note all recipes, opinions, and wording are entirely my own.

  • I like potatoes on pizza with rosemary, caramelized onions, kale, goat cheese, garlic and grated parmesan.
  • Nikki G
    Ummm, I freakin' love potatoes. I have a really great recipe for smashed roasted mini potatoes with garlic, rosemary, black pepper, and parmesean cheese. Very nice!

    Also, did somebody say scalloped?!
  • I'm always open for some new potato recipes mmm